These perfect chocolate chip cookies have a tinge of caramel flavor and are studded with chocolate goodness.
If you’re craving a homeade dessert, my go-to is always a batch of soft, gooey chocolate chip cookies. These classic, perfect chocolate chip cookies won’t disappoint. They’re the perfect combination of crisp and chewy. Recipe adapted from William Sonoma.
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp. salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 6 tbs granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cup semisweet chocolate chips
Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
In a bowl, sift together the flour, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended. Slowly add the flour mixture and mix just until incorporated. Switch to a wooden spoon and stir in the chocolate chips.
Using a small ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, spacing the dough mounds 2 inches (5 cm) apart.
Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. Makes 30 cookies.